· 1 pint Brussels sprouts (about a pound)
· 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
· 5 cloves garlic, peeled
· Salt and pepper to taste
1. Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Set loose leaves aside. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
2. Cook, undisturbed, until sprouts begin to brown on bottom, add reserved leaves and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.